Wednesday, November 28, 2012

Cheddar Bacon Potato Chips

“While many
are enjoying Thanksgiving leftovers today, my kids asked me to make loaded
baked potatoes. But, I decided to come
up with a twist and make these instead.
It turned out to be the perfect finger food lunch while we curled up and
watched Toys Story 3 on TV. My crew
gobbled these babies up so quick and begged for me to make more this weekend!” Angela

Ingredients:

2 large
potatoes, scrubbed and skins left on

Non-stick
spray

Olive Oil

Salt

Pepper

Dried dill
weed

Paprika

1 - 2 cups
shredded cheddar cheese

Half of a 2.8
ounce bottle of jarred real bacon pieces

2 - 3 green
onions, sliced thinly

Preparation:

Preheat oven
to 400°F.

Line a large
baking sheet with foil, and then spray foil with non-stick spray.

Using a
mandolin, slice potatoes into super thin rounds.

If you don't
have a mandolin, just slice potatoes as thin as you can get them.

Arrange
potatoes slices in a single layer on the baking sheet.

Using two
large potatoes yielded enough potato "rounds" to cover my large
baking sheet.

Sprinkle
potatoes with salt, pepper, dill weed and paprika. (You're looking for just a light

dusting of
each on each round.)

Drizzle on a
light coating of olive oil.

Kind of rub
the oil across each potato to coat evenly.

Bake for 20 -
25 minutes in the oven until potatoes are starting to crisp up and just
brown.

You're
looking for the bottoms to be pretty crispy.

Remove from
oven and arrange them kind of overlapping like you would if you were making

nachos.

Let me just
say that the baked "chips" them are divine just as they are - without
the cheese and

bacon.

We ate
several "naked" ones just standing at the counter before we even
topped them!

Sprinkle
cheese on each round.

Top with
bacon.

Return to
oven and bake just until cheese is melted and bacon is warmed through (about 5